INGREDIENTS
1½ cup grated grated zucchini squeezed we’ll to remove excess water
2¼ cup almond flour
2 tbls coconut flour
¾ cup erythritol
3 tsp baking powder
1 tsp Ceylon ground cinnamon
¼ tsp ginger
¼ tsp nutmeg
5 large free range eggs
½ cup melted coconut oil
2 tsp vanilla essence
½ cup pecan nuts chopped
METHOD
Put the dry ingredients into a glass bowl and whisk the eggs, vanilla essence and coconut oil together with an electric whisker in another bowl. Add the egg mixture to the dry ingredients and whisk until well mixed. With a spoon mix in three quarters of the nuts and baby marrows. Sprinkle the rest of the nuts in top of the mixture and tap gently to keep the nuts in place when the bread is removed from the tin. Place in a well greased loaf pan and bake on 180° for 50 minutes or until cooked. Allow to cool completely before removing from the tin.
